Italian Sausage and Mushroom Breakfast Casserole
- Yield 8 servings
- Prep 15 minutes
- Cook 55 minutes
- Total 1 hour 10 minutes
Italian Sausage and Mushroom Breakfast Casserole sits in the Breakfast section of Regbie. The card serves 8 servings. Plan on 1 hour 10 minutes from the first measure to the plate. The amounts and the method are both written on this page.
Ingredients
Yield: 8 servings
- 2 tablespoons extra virgin olive oil
- 1 medium onion, finely chopped
- ½ pound cremini mushrooms, thinly sliced
- Magic Mushroom Powder, or Diamond Crystal kosher salt
- 5 garlic cloves, minced
- 1 pound bulk Italian sausage
- 4 ounces baby spinach, about 4 cups
- Freshly ground black pepper
- 3 cups shredded white sweet potatoes, (e.g. Hannah variety)
- 1 cup marinara sauce
- 12 large eggs
- ¼ cup full-fat coconut milk, or another non-dairy milk
- ¼ cup nutritional yeast
- 1 teaspoon dried basil
- ¼ teaspoon Freshly ground black pepper
- Avocado oil spray
Method
Warm oven to 400°F with the rack in the middle. While the oven is warming up, heat a large 12-inch skillet over a medium burner. Swirl in the extra virgin olive oil when the pan is hot.
Tip in the onion and mushrooms. Scatter ½ teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt on the vegetables and cook for about 8 to 10 minutes, stirring frequently until the liquid released from the mushrooms has evaporated.
Throw in the minced garlic and sauté until fragrant, about 30 seconds.
Dump in the Italian sausage and use a spatula to break it up. Leave stirring frequently, until the meat is no longer pink, about 5 minutes.
Turn in the baby spinach and stir until slightly wilted.
Take the pan off the heat and mix in the grated sweet potatoes and marinara sauce. Whisk to combine and keep nearby to cool slightly.
In a large bowl, whisk together the eggs, coconut milk, nutritional yeast, basil, 1 teaspoon Magic Mushroom Powder or Diamond Crystal kosher salt, and ¼ teaspoon black pepper.
Grease a 9-inch x 13-inch casserole pan with avocado oil or olive oil spray. Move the cooked sausage and vegetables to the pan and spread the contents evenly. Tip the egg mixture on top.
Pop it in the oven and bake for 35 to 40 minutes, rotating the tray at the halfway point. The casserole is finished when the top is golden and a toothpick comes out clean when inserted in the middle.
Take the casserole out and leave it to cool for 5 to 10 minutes. Then, slice it up and serve!
Kitchen notes
- Make-ahead instructions: This sausage breakfast casserole can be made ahead and stored in a sealed container in the refrigerator for up to four days.
- You can also wrap up the individual slices and freeze them for up to 4 months.
- (If you freeze leftovers, you can thaw the slices in the fridge overnight.) the cook reheat the slices in the cook Anyday microwave bowls and cook them on high for about 1 minute or until heated through.
